Food Science & Value-Added Agriculture

From Farm to Table. The Science of Good Food.

Food Science & Value-Added Agriculture explores the transformation of raw agricultural products into processed, packaged, and marketed food — combining food chemistry, food safety, product development, and entrepreneurship.

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Program Overview

Where raw farm products become the food on our shelves — and the next generation of producers takes shape.

Value-added agriculture is one of the fastest-growing segments of the food industry — turning raw farm products into higher-value processed goods that command better prices and connect producers directly with consumers. From artisan cheese and charcuterie to craft honey products and farm-branded baked goods, value-added enterprises are reshaping how food moves from farm to market.

YSA’s food science program operates out of a commercial teaching kitchen and food processing lab on campus. Students work with real ingredients sourced from YSA’s own farm enterprises, processing them using industry-standard equipment and food safety protocols.

This program is an excellent fit for students with interests in food, chemistry, entrepreneurship, nutrition, or the culinary arts — and provides a strong foundation for post-secondary food science, nutrition, or business programs.

What You’ll Learn

The full toolkit of a food entrepreneur — from chemistry to consumer.

Food chemistry: carbohydrates, proteins, fats, and their roles in processing

Food preservation methods: canning, fermentation, drying, freezing, smoking

Food safety and HACCP (Hazard Analysis Critical Control Points)

Product development: recipe creation, formulation, and sensory evaluation

Food labeling regulations: nutritional panels, ingredient lists, claims

Commercial kitchen operations and sanitation protocols

Value-added product business planning and market development

Farm-to-fork supply chain and food system literacy

Packaging, branding, and consumer marketing of food products

Agricultural enterprise integration: processing products from farm operations

Course Pathway

A three-year progression from foundation to mastery.

Year 1 · Grade 10

Foundation

Introduction to Agriculture I
Plant Science & Horticulture I (understanding raw ingredients)
Food Safety Fundamentals & Kitchen Sanitation
Ag Safety & Effective Communications I
Food Processing Introduction Lab

Year 2 · Grade 11

Specialization

Food Science II (Preservation & Processing Methods)
Product Development & Sensory Analysis
Food Labeling, Regulations & Compliance
SAE Project Development — Food Enterprise
Agricultural Business Fundamentals (value-added track)

Year 3 · Grade 12

Mastery

Advanced Food Science (HACCP & Commercial Operations)
Food Enterprise Capstone (develop, produce, and market a product)
Commercial Kitchen Management
SAE Project Completion & Presentation
Post-Secondary Transition: Food Science, Nutrition & Culinary Programs

Certifications & Credentials

Graduates leave with industry credentials that travel.

Food Handler Certification (Alberta FSAP)

HACCP Awareness Certificate

Alberta Farm Safety Certificate

ServSafe Food Manager (where applicable)

Small Business Development Certificate (entrepreneurship track)

Career Pathways

Where this program leads.

Value-Added Food Producer

Develop and sell processed food products from a farm or cottage-scale operation.

Food Safety Inspector / Technician

Monitor and enforce food safety standards in processing facilities.

Product Development Technician

Create new food products for food companies and co-ops.

Farm Market Manager / Operator

Run a farm direct-marketing operation including processed products.

Food Science Researcher (with post-secondary)

Conduct applied research in food processing and nutrition.

Quality Assurance Technician

Oversee product quality in food manufacturing facilities.

Culinary Specialist (Agriculture-Focused)

Apply food science in farm-to-table restaurant or catering settings.

Nutrition Consultant / Dietetics (with university)

Build on food science foundation for health-focused careers.

Industry Connections

Built with the producers, processors, and retailers shaping local food.

Food Science & Value-Added Agriculture at YSA is shaped by commercial food producers, retailers, and post-secondary partners across Alberta — mentors who help design the curriculum and open doors to placements.

Become an Industry Partner

Lakeland College Value-Added Agriculture program — dual-credit partnership
Big Marble Farms — commercial food production mentorship
South Country CO-OP — product development and retail channel connections
Alberta Agriculture food processing extension program — guest speakers and resources
Local food producers, artisans, and cottage food operations — mentorship network

SAE Opportunities

Real projects. Real outcomes.

Every YSA student designs and runs a Supervised Agricultural Experience (SAE) project. Here are five starting points for Food Science & Value-Added Agriculture students:

Develop a value-added product using YSA farm ingredients and take it to market.

Conduct a HACCP audit for the YSA teaching kitchen and write a food safety plan.

Create a branded product line with packaging, labeling, and a marketing plan.

Compare the economics of selling raw product vs. processed product from the same farm inputs.

Research consumer preferences for a specific product category through surveys and taste tests.

Apply Now

Ready to build a career in Food Science & Value-Added Agriculture?

Applications for Fall 2027 are open. Get in touch — or jump straight in.

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